Liverwurst, also known as liver sausage, is a traditional meat product made from ground liver, typically pork or beef, combined with other cuts of meat, fat, and seasonings. This spreadable or sliceable product is popular in German and other European cuisines, valued for its rich flavor and smooth texture. Its nutritional composition is complex, stemming from its organ meat base, which includes a high density of calories, macronutrients, and micronutrients.
Caloric Content and Standard Serving Size
Liverwurst is recognized as a calorie-dense food, largely attributable to its high fat content. An average serving of the spreadable variety, defined as a quarter-cup (approximately 55 grams), typically contains around 168 calories. For a more common sliced form (about 36 grams), the calorie count is closer to 117 calories. A single, standard slice of pork liver sausage weighing about 18 grams contains roughly 59 calories. Consumers should pay close attention to portion size, as a heavier or thicker slice will quickly increase the total calories consumed.
Macronutrient Profile and Sodium Levels
The majority of the calories in liverwurst—often around 79%—come from its fat content. A typical 55-gram serving contains approximately 14 grams of total fat, including a mix of saturated, monounsaturated, and polyunsaturated fatty acids. The protein content is substantial, providing a complete source of amino acids. The same quarter-cup portion delivers nearly 7 grams of protein, supporting muscle maintenance and satiety. Liverwurst is naturally low in carbohydrates, containing only about 3.24 grams per serving, which positions it favorably for low-carbohydrate diets. A significant nutritional aspect is the high sodium level, resulting from curing and seasoning processes. A 55-gram portion can contain approximately 385 milligrams of sodium, representing a notable percentage of the recommended daily limit.
How Different Varieties Affect Nutritional Data
The nutritional data for liverwurst can vary considerably depending on the specific ingredients and preparation methods used by manufacturers. Braunschweiger, a common variation, is typically smoked, often resulting in slightly higher protein and sodium levels compared to traditional, unsmoked liverwurst. The type of liver used—pork, beef, or veal—and the ratio of liver to other meats and fat also alter the final product’s profile. Some varieties may include added ingredients like milk solids or starches, which can slightly increase the carbohydrate count, although liverwurst remains low-carb overall. Consumers should always check the label for the specific product they are purchasing, as the fat and sodium content can fluctuate widely between brands.
Key Vitamins and Minerals Provided by Liverwurst
Liverwurst is highly valued for its dense concentration of micronutrients, a benefit derived from the inclusion of organ meat. It is an exceptional source of Vitamin A, which is essential for vision, immune function, and skin health. This Vitamin A is present in its highly bioavailable form, retinol. Liverwurst is also particularly rich in B vitamins, providing a substantial amount of Vitamin B12 that supports healthy nerve function and red blood cell formation. A quarter-cup serving can supply well over the daily recommended intake for B12. The iron content is another notable feature, important for oxygen transport, and it also delivers a good amount of selenium, a trace mineral that functions as an antioxidant.